Barbecued Pork Strips
Yield
4 servingsPrep
25 minCook
65 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork
boneless butt |
|
| Marinade | |||
| 2 | tablespoons | soy sauce, light |
|
| 2 | tablespoons |
rice wine
or dry sherry |
|
| 2 | tablespoons | sugar |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon | brown bean sauce | * |
| 1 | tablespoon | hoisin sauce |
|
| 1 | tablespoon | red bean curd | * |
| 1 | teaspoon | chinese five spice powder |
*
|
| Basting liquid | |||
| 3 | tablespoons |
honey
or malt sugar |
|
| 3 | tablespoons |
water
boiling |
|
Directions
Cut the piece of pork butt in half. Cut the two halves into ¾ inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator.
Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of ¼ inch.
Roast the pork at 350℉ (180℃) for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into ½-inch slices. Arrange the pork slices on a platter.
Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.
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